食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 204 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025423

分析与检测

黄土高原地区干红葡萄酒香气组分分析

  • 刘政海 ,
  • 董志刚 ,
  • 李晓梅 ,
  • 谭敏 ,
  • 杨镕兆 ,
  • 杨兆亮 ,
  • 唐晓萍
展开
  • (山西农业大学果树研究所, 山西省葡萄与葡萄酒工程技术研究中心,山西 太原, 030031)
硕士,研究实习员(董志刚副研究员为通讯作者,E-mail:gssdzg@gmail.com)

收稿日期: 2020-08-20

  修回日期: 2020-09-23

  网络出版日期: 2021-01-13

基金资助

农业部“现代农业产业技术体系专项资金”(CARS-29-yz-5);农业部葡萄酒加工重点实验室开放课题(KLVE2017.4);山西省留学人员科技活动择优资助项目(zyzz2019001);山西省农业科学院科企联合研发专项(YGC2019KQ11);山西省农业科学院育种工程项目(17yzgc037);山西特色林果高新技术示范推广(2020CGZH02-01)

收起

Aroma components of dry red wine brewed by different grape varieties in Loess Plateau

  • LIU Zhenghai ,
  • DONG Zhigang ,
  • LI Xiaomei ,
  • TAN Min ,
  • YANG Rongzhao ,
  • YANG Zhaoliang ,
  • TANG Xiaoping
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  • (Pomology Institute, Shanxi Agricultural University, Shanxi grape and wine Engineering Technology Research Center, Taiyuan 030031,China)

Received date: 2020-08-20

  Revised date: 2020-09-23

  Online published: 2021-01-13

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摘要

香气是体现葡萄酒风格与典型性的关键指标,利用顶空固相微萃取和气相色谱-质谱技术测定黄土高原产区5个酿酒品种葡萄酒香气组分。结果表明,5种葡萄酒酒精度差异不显著,且各理化指标均符合国标。在5种干红葡萄酒中共检测出106种香气成分,其中赤霞珠葡萄酒和美乐葡萄酒中酯类香气物质均为37种;醇类物质在美乐葡萄酒中含量显著最高,且酯类香气成分在美乐葡萄酒中种类最丰富、含量最高;在品丽珠葡萄酒中检测到醛酮类香气物质总含量显著高于其他葡萄酒。在美乐葡萄酒中检测到呈花香的1-辛醇、2-苯乙醇、辛酸乙酯、里那醇、香茅醇、香叶醇物质香气活力值(odor activity value, OAV)均高于其他4种葡萄酒;在品丽珠和马瑟兰葡萄酒中均检测到超过阈值60倍的具有青椒味的2-甲氧基-3-异丁基吡嗪;美乐葡萄酒花香OAV为344.46,显著高于其他葡萄酒;品丽珠葡萄酒中化学香和生青味OAV均最高;北冰红葡萄酒中6类香气OAV总和为611.10,高于马瑟兰葡萄酒。黄土高原产区葡萄酒香气组分均存在较大差异,赤霞珠葡萄酒主要呈水果香,美乐葡萄酒特征性香气为花香,是优良的香型酿酒葡萄品种,研究结果为黄土高原产区酿酒葡萄推广及葡萄酒品质提升提供理论依据,为地区酿酒葡萄杂交选育香型酿酒葡萄后代提供材料依据。

关键词： 黄土高原; 葡萄酒; 气质联用仪; 香气

本文引用格式

刘政海 , 董志刚 , 李晓梅 , 谭敏 , 杨镕兆 , 杨兆亮 , 唐晓萍 . 黄土高原地区干红葡萄酒香气组分分析[J]. 食品与发酵工业, 2020 , 46(24) : 204 -209 . DOI: 10.13995/j.cnki.11-1802/ts.025423

Abstract

Aroma is a key indicator that reflects the style and typicality of wines. Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five wine grape varieties in the Loess Plateau production area. The results showed there were no significant differences in alcohol content, and all physicochemical indicators met the national standards. 106 aroma components were detected in five red wines, among which 37 esters were found in Cabernet Sauvignon and Merlot. The concentration of alcohols was significantly higher in Merlot wine than that in other samples, and esters were the most abundant volatile component in Merlot, with the highest concentration. The total concentration of aldehydes and ketones in Cabernet Franc wine was significantly higher than that in other wines. The odor activity values (OAV)of 1-octanol, 2-phenylethanol, ethyl caprylate, linalol, citronellol, and geraniol with floral aromas detected in Merlot wine were higher than those of the other wines; 2-methoxy-3-isobutylpyrazine with green pepper flavor was detected 60 times above the threshold in Cabernet Franc and Marselan wines. OAVs of floral aroma in Merlot wine was 344.46, which was significantly higher than those in other wines. The OAVs of chemical aroma and green taste were the highest in Cabernet Franc wines. The total OAVs of 6 types of aroma in Beibinghong wine was 611.10, which was higher than that of Marselan wine. There were great differences in aroma components of wine in the Loess Plateau. Cabernet Sauvignon wine was mainly fruit aroma, and Merlot wine′s characteristic aroma was floral aroma. Both of them were excellent wine grape varieties. Present study provides theoretical basis for wine grape promotion and wine quality improvement in Loess Plateau production area, and provides material basis for cross breeding of regional wine grape.

Key words： Loess Plateau; wine; gas chromatography-mass spectrometry; aroma

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